Articles

Well known from her previous Dublin food businesses, The Cake Café and Slice, and for establishing the social enterprise Our Table, supporting people living in direct provision, the wonderful Michelle Darmody also has a following as a food writer - notably for her weekly column in The Examiner – and is nothing less than inspiring in her role as a sustainable food education expert...
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GIY and Libraries Ireland launch LEAF a Food & Literacy Education participation programme for communities across Waterford
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Well known for his regular appearances on Virgin Media One's Six O'Clock Show, where he demonstrates easy Asian-style dishes, the engaging Malaysian-born Euro-Toques restaurateur, chef and cookery teacher Shamzuri ('Sham') Hanifa has earned many fans...
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Nothing says summer like a salad, so why not celebrate the long days with one of Darina’s super Wedge Salads
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With summer now making a cautious appearance from time to time, Darina gives in to the inner 'caveman' that awakens her primeval instincts – and shares her Top Tips for tasty grilled food…
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Light, colourful, tasty, quickly cooked and at its best in summer, Irish seafood is perfect for barbecues and casual entertaining.
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The famous foodie who’s flying the tricolour for us in Texas is smitten by The Woodland Suite Experience at The Montenotte Hotel in Cork City.
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Ali Dunworth is well known as a writer, journalist, consultant and events curator ‘who loves writing and talking about food and drink so much that she’s made a career out of it’. And no better woman to come up with the idea for this brilliant book
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Now growing into its role as a major player in Irish food and tourism, Waterford was in fine fettle at the recent Waterford Festival of Food in Dungarvan...
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May is National Egg Month - a time to celebrate one of the most versatile and nutritious ingredients in our kitchens, says Darina Allen, who also urges everyone to consider keeping a few hens in the garden for a supply of beautiful fresh eggs. Eggs are not only a breakfast staple but also an essential ingredient in a wide range of dishes - salads, sandwiches and wraps, salads, sauces, baking, cakes, desserts - so let's champion the humble egg for the month of May and beyond.
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